Custard cake / leche flan chiffon cake

Custard cake or Leche flan chiffon cake (filipino style) by:S

lecheflan,lecheflancake,custard,lecheflanchiffoncake,filipinobakery,Custardcake

             husband's 1st attempt

One sunny afternoon i was browsing the internet and accidentally saw somewhere a custard cake or leche flan chiffon cake.It brought back childhood memories specially during my elementary days buying it in our school canteen or in a local bakery.I thought of baking it my own since bakery in our place is like 5mins. drive and i don't think i'll find custard cake in a swiss bakery nearby.

I didn't want to bake it alone coz it might not be succesful,so i asked my husband to do it for me coz i know he will make it perfect...and it was a succes! He made a very delicious custard cake i've ever tasted.

 

               husband's 2nd attempt

I gathered recipes online combined with my own recipe and husband simply did some tricks and surprisingly very yummy the first try and even yummier the second try.

Here's our easy steps and the ingredients:

- First preheat the oven to 180°C

and make the caramel.

-Caramel ingredients

300g Sugar (doesn't matter what color but we used white sugar)

80ml water

Simply mix it together in a pan until the sugar is caramelized,put it on your baking pan and set aside.

- Custard ingredients

250ml sweetened condensed milk

60g white sugar

6 eggs 

250ml fresh milk

1 tsp. of lemon zest

1 tsp.Vanilla  (we used fresh vanilla separeted from the stem but powder or liquid vanilla will do)

Mix all the ingredients for the custard in a bowl and using a strainer put the mixture on the baking pan with caramel.

- Cake ingredients

2X 60g white sugar (separately)

60ml fresh milk

3 eggs (3 egg whites and 3 yolks separately)

200g flour

1/2 tsp. baking powder

1) Mix the sugar (60g) and egg yolks in a bowl mix or beat until smooth,sift the flour and baking powder then put it alternately with milk ,mixing after each addition,just mix until the batter is smooth.

2) In another bowl ,beat the egg whites until foamy.Add the second 60g of sugar slowly while beating continously until the egg white gets stiff.

3) Mix the egg white mixture and egg yolks mixture together to create the cake batter ( mix together by folding technique until there's no white anymore,the reason why we have to beat the egg white first,is to create tiny air bubbles that will create the volume texture of the cake.

4) Put the cake batter over the custard and spread it slowly on your baking pan,the cake batter should float so pls.don't overworked the mixture.

5) Place the cake pan in a larger pan half-filled with water.Bake in your preheated oven for 50mins to 1hr. to know if the cake is good,just do the toothpick technique by simply inserting it at the center ,if it comes clean,the cake is finished.If not,bake a little longer,testing it time to time.

                          before

Important:Make sure all the sides are covered with the cake batter so that the custard will not boil over it while baking.

                            after

Refrigerate the cake overnight to get the even and perfect texture of the custard.The next day scrape the sides of the cake and simply flip it on a tray and voila you have your delicious custard cake.

   

 Perfect partner for coffee or tea.

             Even our kids loved it.

Btw,we spent only 13fr. for the ingredients which is very cheap.If i'll buy

a pc. of cake in any bakery here,it would costs me 3-5fr.For us it's cheaper to bake our own cake than to buy it elsewhere and in the first place,homamade cakes taste better ;)

Le pain d'épices de reim by: S

Le pain d'épices de reim 

In english "spice bread",according to wikipedia "it is sometimes loosely translated as ginger bread. Again,the husband came home with baking ingredients,he said he'll bake a french bread which is his favorite childhood food when they used to live in the french speaking part of switzerland,in Moudon.

It looks easy to bake,it took him maybe 15min. or less to do all the work then 1hr in the oven.On the photo above it's wrapped to keep the moist of the bread.

The 4-spice 

Ingredients

450g Chestnut honey, dark, liquid 

25 cl of milk, lukewarm

100g butter, melted

150 White flour

300g full corn flour

1 Tbs. Bicarbonated baking powder

30g brown sugar

1 Egg

1 pinch of salt

 2 Tbs.olive oil

1/2 Teaspoon cinnamon

       Fresh Muscat (freshly grated)

       Ginger Powder

       Cloves Powder

       Anise, ground

Butter for the form.

Preparation:

Mix all the ingredients into a dough, pour into a greased Loaf pan 170 ° C bake for about 45 minutes and wrap overnight to keep the moist.That's it! So easy right?

Red velvet cupcake by:R

One lazy rainy sunday ,we were all at home and i thought of trying to bake red velvet cake for the first time,good thing i had all the ingredients at home but not enough for a cake so i just did cupcakes.

Ingredients:

3 large egg whites

red food coloring- paste form (that i bought in backeria.ch)

1 half tsp.vanilla extract

200 g flour

200 g sugar

3 tsp. baking powder

2 tsp cocoa powder ( we just have nesquick available and it was fine)

1/2 Teaspoon salt

55 g butter

120 g butter milk

For the frosting:

270 g cream cheese, (cream cheese) 19° c.

100 ml. Double creme

200g. Mascarpone cream cheese 

1 cup confectioners sugar

Preparation:

Before you begin:

Set out muffin dish and Preheat oven to 175 ° c..

Dough preparation:

In a mixing bowl, mix butter at medium speed ,put the flour mixture  ( sifted flour,cocoa powder and salt) then put buttermilk and stir on medium level until everything is moistened then put the egg mixture slowly (egg, red food color and vanilla extract)

mix baking powder to 1 tsp. vinegar  together and mix it with your finish dough and about 2/3 dough, fill each muffin cups quick and bake 20-25 minutes,let it cool 10 minutes on a wire rack.

Cream cheese frosting:

Mix The mascarpone cream cheese and the normal cream cheese together until smooth.Then put the double cream and confectioners sugar and cool it in the fridge.

Decorate the Cupcakes with the frosting using pastry bag or pallet.

I use one extra cupcake as a topping using cheese grater.

It was quick and simple recipe,i don't usually follow what is written online because of too much extra ingredients and difficult procedures. I just bake the way i want it to be,though it's really important to follow the exact ingredients,i'm just making sure that everything is balance to have that delicious taste and texture.

Apple streusel Cake by:S

In german: Apfelstreuselkuchen 

My husband baked the cake last night ( i was so jealous coz he baked it like a boss, no effort at all!  ;D )

His recipe is so easy,he prepared everything just in 20min.

Recipe:

Ingredients:

4 big apples, diced

For the dough:

250 g flour

125 g margarine or butter

100 g sugar

2 tsp baking powder

1 Egg

1 pck. Vanilla sugar

Margarine or butter for the form.

For the streusel:

200 g flour

100 g margarine or butter

100 g sugar

1 pck. Vanilla sugar

Cinnamon

Preparation:

Peel the apples, dice and saute briefly.

Mix the ingredients for the dough. Give the dough in a greased springform pan. Press it lightly. Give the stewed apples on it.

The ingredients for the streusel mix and briefly knead with your fingers until they have become to sprinkles then put it on the dough and the apples. Bake at 175 degrees about 70 minutes.

Super delicious! 

Perfect for my tea afternoon and perfect partner with green tea.

Swiss butter Zopf

Swiss butter Zopf

Zopf  is a swiss-german for "knot"

Swiss butter Zopf is a popular sunday bread in switzerland ,aside from cheese and chocolates swiss poeple love to eat bread for brunch.

This bread is a very unique because of it's appearance like a knotted hair braid.

I will show here a very easy recipe of Butter Zopf.

Preheat the oven to 200 degrees celsius.

Ingredients:

1 kg. white flour

1 tsp. salt

20 gr.yeast

1 tsp.sugar

125 gr.butter (let it sit on a room temp. To make it soft)

7dl  milk

1 egg yolk


Preparation:

*Mix all the dry ingredients in a bowl. ( better sift first the flour to avoid some hard parts) then put the wet ingredients. ( egg,yeast,milk & butter)

*Knead to a soft dough ,we do it usually by hand so i can't give exactly how many minutes you have to roll it but depends how good you knead the dough until it's good to set aside  (cover the bowl with a cloth) and let it rise until it doubled the size.

*cut the dough to two parts and weave it like a knot and create a long roll size each.

-put the two long dough on cross position

-hold the two ends of the first dough and cross it over then take the two ends of the second dough and same procedure cross it ove

-just repeat until you reach the end of each dough and just simply fold the ends to have a nice zopf form.

Put the finished zopf dough in a tray with backing paper and cover again for about 30mins. After that brush the egg yolks on it to have that brownish shiny look.

Bake for about 45mins. @ 200 degrees celsius.

Just a tip on how to know if your Zopf is perfectly baked,try to knocked on each side of the Zopf and if you hear that string sound like knocking on your door and it's has a hard appearance ,it's ready to eat!

You can eat it with butter and marmalade or with cold cuts. (Ham,pepperoni etc.)

Easy yema cake recipe by:R

Yema cake

Yema is a popular pastry or dessert in the philippines,that we usually buy in a "sari-sari" store ( a small convenient store).

This recipe is so easy,just make a normal vanilla cake or buy a finished one.

For the ingredients of yema filling

2 tubes or can of condensed milk (250ml. Each)

4  egg yolks

1/2 cup of brown sugar

1 fresh vanilla stem or 1 tsp.powder

Almond slices

100 gr. of butter

100 gr. of peanut

First heat the pan and put the butter ,pour the milk and mix well,put the egg yolks,sugar and the vanilla.

Make 2 parts of the mix condensed milk ,set the other half aside to pur on top of your cake and the other half let it stay in the pan then put the peanuts for the filling and let it cook for 5mins. more.

Cut your cake into 2parts ,the thickier yema cream is for the filling to put in the middle layer of your cake ,then put the second layer and pour the other half of the yema cream on top and sprinkle the almond slices .

That's it ! So easy and not so complicated recipe.

You can partner it with coffee or tea.

Home-made Pizza roll (Italian style by:S)

   HOME-MADE PIZZA ROLL

One evening my husband (S) decided to do something for dinner,he went home with all the ingredients (last minute shopping) and went straight to our kitchen.

2 Champignon mushroom

1 Red bell pepper

1 pizza ready-to-cook crust

1 can pizza sauce (any brand) 

1 small can tomato puree

1 pack ham (cold cut meat- better rear ham, coz ir's more tastier)

1 small pack mozarella cheese ( or more,depends how much you want)

1tsp. White & black pepper

3tsp. Italian spices mix

1 salted sausage (we used Ticinella Luganighi, we live in Switzerland btw)

First cut the mushroom and the sausage thinly and fry it for few minutes and set it aside...shape your pizza crust to a rectangular form,spread the tomato puree then the pizza tomato sauce ,cheese,bellpepper and the rest of the ingredients.It's  so easy like you're making a personalized pizza but at the end you just need to roll it.

Preheat your oven to 220 degrees celsius.

Then put the pizza and let it sit there for 20mins.

What we did is more italian sausage style. You can also create your own like hawaiian,pepperoni or so...but i'm telling the one that my husband did is super duper yummy,it tasted like an authentic italian pizza ,the herbs helped a lot with the taste also the tomato puree it gives a little sweetness on the pizza which is really good.

And just a tip put some holes on top of the roll to avoid bumps on your pizza roll.